Samsung RF28HM Series User Manual

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English - 3302 OPERATINGFoods Refrigerator Freezer Storage TipsFISH AND SHELLFISHFishFatty Fish (mack-erel, trout, salmon) 1-2 Days 2-3 Months Keep in original wrapper and store in coldest part ofrefrigerator. Package in vapor-proof and moistureproof wrap for freezer. Freeze at 0ºF(or -18°C ). Thawin refrigerator or check date code. Freeze in originalpackaging.Lean Fish (cod,fl ounder, etc) 1-2 Days 6 MonthsFrozen or Breaded na 3 MonthsShellfi shShrimp (uncooked) 1-2 Days 12 MonthsTo freeze, package in vapor-proof and moisture-proofcontainer.Crab 3-5 Days 10 MonthsCooked Fish orShellfish 2-3 Days 3 MonthsMEATFresh, UncookedChops 2-4 Days 6-12 MonthsCheck date code for use. Store in coldest part ofrefrigerator in original packaging. Package in moisture-proof and vapor-proof container for freezing. Recom-mended refrigerator temperature 33ºF to 36ºF (or 1°Cto 2°C ) and freezer temperature 0ºF to 2ºF (or -18°Cto -16°C )Ground 1 Day 3-4 MonthsRoast 2-4 Days 6-12 MonthsBacon 1-2 Weeks 1-2 MonthsSausage 1-2 Days 1-2 MonthsSteak 2-4 Days 6-9 MonthsPoultry 1 Day 12 MonthsLunch meat 3-5 Days 1 MonthCookedMeat 2-3 Days 2-3 Months Check date code for use. Store in coldest part ofrefrigerator in original packaging. Package in moisture-proof and vapor-proof container for freezing.Poultry 2-3 Days 4-5 MonthsHam 1-2 weeks 1-2 MonthsSources:American Meat Institute Foundation. 1994. Yellow pages: answers to predictable questions consumers ask aboutmeat and poultry. American Meat Institute Food Marketing Institute. 1999. The food keeper. Food Marketing Institute,Washington, D.C. Freeland-Graves, J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing foods at home. Washington State University CooperativeExtension, Pullman, WA. Publ. EB 1205.National Restaurant Association. 2001. Be cool-chill out! Refrigerate promptly. National Restaurant AssociationEducation Foundation¼s International Food Safety Council, Washington, D.C. USDA. 1997. Basics for handling foodsafely. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.DA68-02952A-01.indb 33DA68-02952A-01.indb 33 2013. 12. 3. 8:502013. 12. 3. 8:50